Reviewed: Nov. 14, 2010

These were perfect. We made them in ghost shaped cupcake tins. They were wonderful!

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3 users found this review helpful

Reviewer:

Cassie

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Reviewed: Oct. 3, 2010

I have made these muffins twice now and my family loves them. The first time I made them I cut the tops off and stuffed them with a tomato bruschetta type mixture for an apetizer. They were delish! Very easy recipe.

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5 users found this review helpful

Reviewer:

mschiralli

Reviewed: Aug. 13, 2010

This recipe is good, but it was too sweet for me. Also, I think the bisquick mix/corn ratio was off. Too little corn flavor. But texture and flavors were good, just not what I was looking for in a Corn Muffin personally.

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7 users found this review helpful

Reviewer:

LovingLimes

Reviewed: Aug. 6, 2010

i made them and they were delish! but have ya ever thought of adding cinnamon? i did(as an experament((wich mommy says i shoudnt do)) ) and it was like awsome!! i think theyed taste better in the winter

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3 users found this review helpful

Reviewer:

chocolatier

Cooking Level: Intermediate

Living In: Ventura, California, USA

Reviewed: Jul. 15, 2010

have used this recipe many times over past three years..all with success as written...finally made it into the recipe box....very nice without changes

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5 users found this review helpful

Reviewer:

HEROKAT

Cooking Level: Intermediate

Reviewed: May 18, 2010

These had a thick "eggy" consistency. Thats the only way i know how to describe it. It didnt taste like corn muffins at all. Not even close. I tried adding more cornmeal, less sugar, less biscuit mix, nothing worked. i was only able to get 11 cupcake sized muffins and they were done in 17 minutes. As stated and also with changes I didnt get a desired result.

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5 users found this review helpful

Reviewer:

SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Port Jefferson, New York, USA

Reviewed: Apr. 7, 2010

As soon as i looked at this recipe i tryed it right away and im glad i did it was so fantastic i ran out of muffins very quick! Everyone wwanted me to make more!

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4 users found this review helpful

Reviewer:

The Purple Cook

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Trenton, Illinois, USA

Reviewed: Mar. 24, 2010

My family did not care for the vanilla flavor and they felt they were too sweet. I would omit the vanilla and cut down the sugar next time.

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4 users found this review helpful

Reviewer:

math teacher

Cooking Level: Expert

Home Town: Eldred, New York, USA

Reviewed: Mar. 18, 2010

1st of all, I made cornbread in a cast iron skillet instead of muffins. I didn't have any bisquick, so I just added 2 t of baking powder and about 1/2 t salt to all purpose flour. Otherwise I followed the recipe exactly. I had to leave for about an hour so had hubby listen for the timer & gave him instructions on what to do. Well got home and was done, what HE did though was to turn off the oven leaving cornbread in the oven while he took off for a while. To my surprise, it was done to perfection. This was the best cornbread I've ever made! Passed hubby's test as well. This will now be my cornbread recipe from now on. I may justturn off the oven and let it finish, myself next time.

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6 users found this review helpful

Reviewer:

Peaches

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Mar. 14, 2010

These were super yummy, easy to make, and ingredients I usually have on hand. However, like many, the muffins stuck to the pan. I greased instead of sprayed, like some suggested, but they still stuck. This happened on both the full size and mini pans, so it wasn't just my pan. Next time I will flour as well. Maybe that will keep them from sticking. I did add a can of drained whole kernel corn, just because I like whole corn in my bread.

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3 users found this review helpful